Friday, August 3, 2007

Wild for Squash

Have I mentioned that one of my ambitions is to initiate the ultimate squash cook-off here in the nation's capital? Are you up to the challenge?

Maybe next year.

Meanwhile, the food section at the Pittsburgh Post-Gazette has put together this enticing collection of squash recipes.

Have any of your own you'd like to add to the pot?


Magic Cochin said...

Hey thanks - a great bunch of recipes for the approaching glut of courgettes (oops sorry! I mean zucchini)

as for a squash cook-off - that sounds like fun!

my favourite autumn (oops again! 'fall') recipe is risotto made with a good home-made chicken stock and squash (a nice tasty firm orange fleshed one) with diced bacon (ham), celery and sweet chestnuts plus a little chopped sage. Sprinkle with parmesan and black pepper. Mmmmmmmmm!


- love the Mexico photos especially the colourful markets

Mark said...

Favorite recipe du jour:

Zuccini with pasta and yogurt.

1 1/2 lbs zuccini, grated
1 lb bowtie pasta
1 cup greek style plain yogurt
2 tsp olive oil
1 cup grated parmesian cheese
Pinch of nutmet
Salt & Pepper to taste

Boil water and cook pasta. Add zuccini to cooking pasta for the last two to three minutes. Reserve one cup pasta water and drain. Hold.

In same dish add yogurt and olive oil. Heat.

Add pasta / zuccini mixture. Mix. Add nutmeg (really critical ingredient, so don't skip) and parmesian.

Use reserved pasta water to get desired consistency.

S&P to taste. Serve with additional parm.

Excellent, easy, tasty dish. Everyone loves it. Reheats well.

I haven't tried it with yellow squash, but imagine that it would work great as well. The greek style yogurt is key -- or you can use any natural, full yogurt. Don't try this with the Dannon stuff. Doesn't work.

Great dish, takes minutes to prepare (how long does it take to boil water?) and everyone loves it. Even my son. You don't really taste the zuccini as a distince flavor -- unless you add more!

Tanya said...

This isn't really a recipe... but I like to cut mine into batons, toss with celery and a little garlic, and saute in butter. Sometimes, if I feel motivated, I add salt and pepper, but it really doesn't even need either. Looks a little like green pasta when you're done.